I have a new favorite season recipe! But really, when you pair pumpkin with cheesecake, it’s no contest! I found this particular recipe at Fire and Salt, but made a few changes (including a gluten free crust). The original recipe actually had a rich sour cream layer, but I opted out of it this time around. I might try it in the future, but this little treat was decadent enough without it!
Crust:
- 1/2 cup raw almonds
- Butter
- 1 tsp cinnamon
- 1 packet stevia (or sweetened it however you like)
Filling:
- 12 oz cream cheese (1 1/2 – 8 oz packages, softened)
- 1/2 – 15 oz can pumpkin puree
- 1/2 cup sugar
- 1/8 cup sucanat (or brown sugar)
- 1 egg
- 1/3 cup evaporated milk
- 1 T cornstarch
- 1 tsp cinnamon
- 1/4 tsp nutmeg
::Crust::
- Grind the almonds until they are they have the consistency of fine crumbs.
- Mix the almond crumbs with the cinnamon, sweetener, and enough butter to make the crumb stick together.
- Press the butter/almond mixture into a pie pan.
::Filling::
- Blend the cream cheese and pumpkin puree together.
- Add the sugars and beat until well-blended.
- Beat in the eggs and evaporated milk.
- Add the cornstarch, cinnamon, and nutmeg and mix well.
- Pour the filling over the crust.
- Bake at 350 for 45-55 minutes; until the cheesecake is set but not dry.
- After baking, let the cheesecake cool for 30-45 minutes. Refrigerate overnight.
I know there are several “tricks” to prevent cracking from happening (like mixing by hand), but I was feeling lazy, so I had to suffer the consequences:
Luckily… it was nothing that a little strategic cutting and homemade whipped cream couldn’t hide!
Pure bliss!


































